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Sunday, 1 October 2017

Chettinad Thattapayaru Kulambu

Black eyed beans or cow peas are
called alasandalu or bobbarlu in telugu, alasandi in kannada and Lobia or
chawli in hindi.These are soaked overnight then cooked till soft and used in
curries. Without thattapayaru there is no house in chettinad. They purchase
bulk in the season and store it up to next season.Thattapayaru is known as cow
peas in English and is also known as karamani. It is a rich source of protein. Thatta payir / cow-pea
is one of the tastiest and healthiest Beans. This bean suits for sundal as well
as gravy. This lentil is also called as red chori or brown beans too. It is
usually served with plain rice and Paruppu Thogayal. Thattai payir kozhambu is
one of my favourite curries and very tasty too. Lets get to the recipe,

Prep time

Blending time

Serves

15 mins

20 mins

3 -4 persons

Recipe type: Kulambu varieties

Cuisine: Chettinad

Ingredients

Thattapayaru
/Cow peas- 1 cup

Onions-2 no’s

Tomato
-2 no’s

Garlic-8 cloves

Turmeric
powder –1/4 tsp

Vathal
kulambu powder -1/2 tsp

Tamarind
/puli –lemon size

Roast and grind to paste

Fresh
coconut-1/4 cup

Jeera
seeds -1/2 tsp

Split
Bengal gram-3/4 tsp

Seasonings

Coconut
oil -1 tbsp.

Mustard
seeds -1/2 tsp

Cumin
seeds-1/2 tsp

Fenugreek
seeds -1/2 tsp

Hing
–pinch

Black
pepper- ½ tsp

Curry
leaves –few sprigs

Method

1. Pressure
cook the lentil with sufficient water for 3 to 4 whistles.Chop small onion and tomato. Crush garlic with skin. Soak
tamarind in water and extract the pulp. Add tamarind water to the cooked
thattapayaru and boil for some time.

2. Heat
oil in kadai splutter mustard seeds, and then add cumin seeds, fenugreek seeds,
black pepper corns, asafetida, curry leaves and sauté for 30 secs.Add the
onions, garlic, with pinch of salt and sauté until they turn golden brown.Now
add the chopped tomatoes and sauté until they turn mushy.

3. Add
the red chili powder, coriander powder, turmeric powder and sauté for about one
minute.

Now add the tamarind extract, salt and let it boil
really well for about 3 minutes. Now add the cooked karamani and let it boil
for about 5-8 minutes.

4. Meanwhile grind the following ingredients in to find
paste with required amount of water. Add the ground coconut to the karamani
kuzhambu and let it boil for another 5-8 minutes in low flame.

5. Adjust the
consistency of the gravy accordingly; it should neither be too watery nor too
thick.Finally add the chopped cilantro and switch off the stove.

Serving suggestions

Beans
poriyal

Kootu

Roti/Pulav

Hot white
rice

Side dish for idlis, dosas,
rotis, chapathis.

Rice vathal or appalam

Notes

1. Instead of grinding coconut,you can use sambar powder for balancing the taste.

2. If you want kulambu thick, you can add coconut
paste at the end and boil for a few minutes.